Peaches And Cream Bread

• 12 Rhodes Dinner Rolls, thawed and risen
• 1 3-ounces cream cheese
• 2 tablespoons sugar
• 2 teaspoons flour
• 1 egg yolk
• 1 teaspoon vanilla
• 1 15-oz can sliced peaches drained or 2-3 ripe fresh peaches (peeled and sliced)
• Topping:
• 1 cup sour cream
• 3 tablespoons sugar
• 1 teaspoon vanilla
• fresh peach slices, if desired

1. Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch sprayed springform pan. Beat together cream cheese, 2 tablespoons sugar, flour, egg yolk, and vanilla.
2. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remaining 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap.
3. Let rise until double. Remove wrap and bake at 350u0b0F for 15 minutes. With a sharp knife, make several slits in top layer. Bake an additional 15-20 minutes.
4. Combine topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cook completely and garnish with fresh peaches if desired.

dinner rolls, cream cheese, sugar, flour, egg yolk, vanilla, peaches, topping, sour cream, sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/peaches-and-cream-bread-52464751 (may not work)